Double Gloucester

What is Double Gloucester?

Double Gloucester is a semi-hard cheese originating from Gloucestershire, England. It is traditionally crafted from the milk of Old Gloucester cattle, though modern supermarket versions often use pasteurised milk from other sources. The cheese forms large round wheels with a natural rind. Its paste is firm and slightly denser than Single Gloucester. Historically, the distinct yellow colour came from feeding cows lady's bedstraw, a wild flower known as Galium verum. Today, it presents a more savoury profile compared to the lighter, crumbly Single variety.

Where does Double Gloucester come from?

Cheesemakers have produced Gloucester varieties since the sixteenth century. The tradition relied on the native Gloucester cattle, but their numbers dwindled significantly by the mid-twentieth century. Production of the farmhouse style ceased in the 1950s alongside the decline of the breed. In 1973, Charles Martell rescued remaining Old Gloucester cows and revived the farmhouse Double Gloucester tradition, which was featured in a BBC series. He later restored Single Gloucester in 1978. The Slow Food movement has supported traditional production since 2004.

What does Double Gloucester taste like?

The cheese offers a robust, savoury taste that develops strength as it ages longer than the Single version. Its texture is firmer and less crumbly than its sibling. While historically yellow due to the diet of the cows, modern variations may vary in colour. The flavour profile is distinctively earthy and rich, reflecting the long aging period of thirty-six weeks typical for this style.

How Double Gloucester is made

Traditional methods involve setting the milk from Old Gloucester cows. The curds are processed into large round wheels. Unlike the Single variety, which is consumed sooner, Double Gloucester undergoes a longer ripening period of approximately thirty-six weeks. This extended time allows the texture to firm up and the savoury notes to intensify. Modern industrial versions are often pasteurised and made in creameries rather than on small farms.

How Double Gloucester is eaten and cooked

It is commonly served on cheese boards or eaten as a snack. The firm texture makes it suitable for grating over dishes or melting in cooking. Supermarket versions are often sold as slab cheese under store brands. Traditional farmhouse wheels might be enjoyed simply on their own to appreciate the full savoury character developed during the long aging process.

Double Gloucester through the day

This cheese fits well into lunch or dinner settings, particularly when served on a board with bread or crackers. It also works as a substantial snack. Its versatility allows it to be melted into recipes or grated over meals, making it a practical addition to daily eating routines in England.

Double Gloucester in the world's kitchens

It is a staple of English cuisine, specifically tied to the traditions of Gloucestershire. Historically, Double Gloucester was exported out of the county and prized alongside Cheddar and Cheshire cheeses. Today, it remains a key part of the regional dairy heritage, with specific producers maintaining the farmhouse standards required for Protected Designation of Origin status.

Double Gloucester at celebrations

A wheel of Double Gloucester is central to the Cooper's Hill Cheese-Rolling and Wake festival held every spring. Competitors chase the rolling cheese down a steep hillside, with the winner claiming the prize. This event highlights the cheese's cultural significance in the region beyond mere consumption.

Custom and folk tradition

The names 'single' and 'double' have uncertain origins, with theories suggesting they relate to skimming cream twice or adding morning cream to evening milk. Another theory links the name to the height of the wheel. The revival of the Old Gloucester cattle breed by Charles Martell preserved a unique agricultural tradition that had nearly vanished in the 1950s.

Protection and trade

Single Gloucester holds Protected Designation of Origin status, restricting production to Gloucestershire farms using Gloucester cows. As of 2010, six makers produced this protected variety. Most commercial Double Gloucester is made by major dairy companies like Dairy Crest in creameries and sold under supermarket brands. These industrial versions are pasteurised but not processed.

Questions people ask about Double Gloucester

Good reading and sources

• BBC Radio 4 - The Food Programme, A Taste of Britain: RevisitedBBC, Article
• ‘You just have to roll’: Gloucestershire cheese-rolling race has international appealThe Guardian, Article

• Gloucester cheese on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data